Mild peppers

Mild chiles are varieties of spicy peppers with a very low level of capsaicin, the substance that determines the degree of spiciness in chiles. These chiles add flavor and aroma to recipes without causing an intense sensation of heat, making them ideal for those who prefer milder dishes or to balance meals with a subtle hint of spice.

Their origin dates back to Mesoamerica, where different chile crops have been a fundamental part of indigenous gastronomy for thousands of years. Today, mild chiles are grown in various regions of Latin America, adapting to different climates and soils.

Regarding their properties, in addition to their low capsaicin content, these chiles are rich in vitamins A and C, antioxidants, and minerals that help strengthen the immune system and enhance the natural flavor of foods. Their consumption adds color and texture to dishes without significantly increasing the level of spiciness.

In different Hispanic American countries, the synonyms or terms used to refer to mild chiles may vary. Some of the most common include:

• Morrón: especially in Argentina, Chile, and Uruguay, it refers to a sweet-flavored pepper or chile with no heat.
• Ají dulce: used in the Caribbean and Venezuela to describe varieties of chile that are aromatic and sweet, with no heat.
• Pimiento: a general term in several countries that refers to mild-flavored chiles or peppers with no heat.
• Chile dulce: a common descriptive name in various regions.

Using mild chiles in your recipes adds depth of flavor and color without the challenge of intense heat, allowing for greater versatility in the kitchen and the possibility of pleasing all palates.